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Buttermilk Muffins without Eggs
From Cooking for profit, 1886
Serves 3
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
810Calories
23 gProtein
141 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories810 kcal
Protein23 g
Carbohydrates141 g
Fiber0 g
Sugars12 g
Total Fat17 g
Saturated Fat6.6 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat1.3 g
Cholesterol26 mg
Sodium952 mg
Potassium447 mg
Calcium219 mg
Iron9.5 mg
Magnesium61 mg
Phosphorus319 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A76 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate276 mcg
Choline28 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 200. The excerpt below is the record exactly as published.
uttermilk muffins (without eggs. No. 646; 22, 8 cents.) Rice batter cakes (10 cents.) Milk, cream, buttermilk 36, coffee, tea, sugar 20, butter 18, syrup 8, bread 6. Total, $2 14; 27 persons; 8J^ cents a SAN liRANCISCO HOTEL GAZETTE'S 69 plate. 646— Buttermilk MufTins without Eggs. 4 cups flour. I tablespoon sugar. I teaspoon salt. 1 teaspoon soda, small. 2 or 3 tablespoons melted butter or lard. 2 cups butter-milk
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